Dinner’s on us tonight! We’ve got the hearty goodness you need to inject some colour and warmth back into the season with these walnut recipes.
Pork, Apple & California Walnut Casserole
Serves 4
Ingredients
- 1 tbsp oil
- 600g pork fillet, cut into 1cm slices
- 1 onion, sliced (170g)
- 100g California Walnut Halves
- 1 tsp Dijon mustard
- 2 tbsp flour (25g)
- 1 chicken stock cube
- 500ml bottle cider
- 1 red apple, cored and sliced
- 2 tbsp crème fraiche (50g)
- ½ x 25g pack parsley, chopped
Method
1). Preheat the oven to 180oC/Gas Mark 4.
2). Heat the oil in a large frying pan and fry the pork slices in 2 batches until browned. Remove and set aside.
3). Add the onion and walnuts to the pan and fry for 3-4 minutes until softened. After this, you’ll stir in the flour and cook for 1 minute. Gradually blend in the cider, stock cube and mustard and bring to the boil, add the pork back to the pan with the apple and season. Transfer to a casserole dish, cover and bake for 1½ hours until pork is tender.
4). Stir in the Crème Fraiche and parsley and serve with rice or mashed potato and fresh vegetables.
Cooks tip
If you don’t want to use cider, a little white wine and chicken stock will work well too. You can also try adding wholegrain mustard instead of the Dijon, which will add texture and a stronger flavour to the casserole.
California Walnut & Cheese Tear ‘N Share Scones With Walnut Butter
Do you love a classic scone, topped with lots of butter as a sweet treat? Well for you savoury lovers out there we have the perfect healthy take on this British favourite.
Makes 10
Ingredients
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp English mustard powder
- 100g butter, diced
- 100g Cheddar cheese, grated
- 75g California Walnut Pieces, chopped + 25g for the butter
- 3 tbsp chopped chives
- 150ml milk
Method
1). Preheat the oven to 200oC, gas mark 6. Grease a large baking sheet.
2). Mix the flour, baking powder and mustard in a large bowl and rub in 50g butter until it resembles breadcrumbs. Stir in 75g Cheddar, all but 2 tbsp of the walnuts and 2 tbsp chives. Using a round-bladed knife, mix in the milk to give a soft dough, taking care not to over-knead it.
3). Transfer to a floured surface and roll out until 2cm thick. Using a 6cm round cutter, cut out 10 rounds and arrange them in a circle shape on the baking tray so that they all just touch each other. Brush with milk. Mix the remaining Cheddar with the reserved 2 tbsp walnuts and sprinkle on top of the scones. Bake for 20-25 minutes until golden.
4). Meanwhile, soften the remaining 50g butter and mix in the last 1 tbsp chives and the final 25g finely chopped walnuts.
5). Serve the scones warm with the walnut butter.
Cooks tip
Try making larger individual scones, great as a snack or in lunch boxes.
Plum, Pear & California Walnut Crumble
With sumptuous cinnamon and hearty fruits, this recipe is sure to keep you cosy this season.
Serves 6
Ingredients
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp English mustard powder
- 100g butter, diced
- 100g Cheddar cheese, grated
- 75g California Walnut Pieces, chopped + 25g for the butter
- 3 tbsp chopped chives
- 150ml milk
Method
1). Preheat the oven to 200oC, gas mark 6.
2). Place the pears, plums, 50g walnuts, cinnamon and half the sugar into a large saucepan with 4 tbsp water. Cover and cook gently for 10 minutes or until the fruit is just tender, stirring occasionally. Transfer to a 2-litre ovenproof serving dish.
3). Meanwhile, place the flour in a large bowl and rub in the butter until it resembles coarse breadcrumbs. Roughly chop the remaining walnuts and stir into the flour with the sugar and oats. Sprinkle over the fruit and bake for 20 minutes or until golden and bubbling around the edges.
Cooks tip
Try using diced Bramley apples instead of the pears or use mixed spice and ginger instead of the cinnamon to bring something new to your crumble.
